The boys are generally being good sports about this vegan thing we’ve been trying. They’ve both figured out coping mechanisms. Avery has been getting supplements at lunch from his friends who take pity on him, and Alec just drives himself to buy something when he wants it.
I was honestly pretty excited tonight to try one of our favorite recipes, made vegan–Sunday Night beef stew by Pioneer Woman. It’s a winter staple. It’s hearty and easy, classic flavors.
It turned out great…the smell of a simmering pot filled the house all afternoon with anticipation and when the boys sat down there was honestly excitement. (I serve it over a giant portion of mashed potatoes and a good old bowl of carbs is always good bait for a teenage boy.)
So when we dug in, the reactions were nearly simultaneous: “This isn’t meat, is it?”
No. And then even I was laughing because there’s no way soy chunks improve by simmering. Quickly the nickname “feeb” stew caught on (beef backwards and perhaps a nod to feeble).
Lesson learned. I really liked this meatless beef tips product when we used it in broccoli stir fry last week, but I think it was greatly helped both by quick sauté and a spicy sauce. Cooking it for several hours made the texture akin to the “meatballs” in Spaghettios and the flavor was definitely not umami.
Everything else in the recipe turned out great–substituting olive oil for butter and vegetable stock for beef. I amped up the Worcestershire and added bay leaves to give the sauce more depth. That part of the recipe was a success. The carrots/turnips were great as usual too. Even the boys said so.
I’m going to keep tinkering with the right meat substitute, perhaps a tempeh or mushroom. The key to this vegan thing I think is to play with a food’s strengths, not to try to make something into what it’s clearly not. I’ve got some trust building to do for the feeb stew, can’t fool these hungry boys. 😉